James Lowe and John Ogier, the team behind the Michelin-starred, critically acclaimed Lyle’s restaurant in Shoreditch, are behind this second venture.

A bakery-cum-bar-restaurant - in Borough Market - has been inspired by the buvettes of Paris and the pintxos bars of San Sebastian. Split across two floors, Flor is housed in a 19th century building in the centre of Borough Market in the site that was one home to Patisserie Lila. In-house baked pastries are available in the morning, with sandwiches served lunchtimes and flatbreads available for dinner - following their 'produce and provenance-led cooking'.

All the baked goods are made in-house, using British wheat milled at Lyle’s. Wash down with wines that have been sourced from agriculturally-responsible producers, many of which are available by the glass. 

Ideal For

Baked goods, Saturday brunch

Signature Dishes

Cured Mangalitsa and Comté sandwich in fermented potato bread; raw scallop with preserved gooseberry and green tomato; whole Dover sole with capers and wild marjoram and lamb ribs with yoghurt and black lime.


On Saturdays, Flor is open for brunch from 10am, with a menu featuring coddled eggs with trout roe and za’atar; purple sprouting broccoli with cured egg and kipper butter; or eggy bread with maple and black pudding.